Summer Peach & Cherry Salad Recipe
The girls and I threw a launch party in August to celebrate the launch of Women Who and the website. I knew I wanted to make something special, but August in Miami has been hot. A Summer Salad was necessary.
You know those summer evenings that feel like they’re straight out of a movie? The sun’s doing that slow, dramatic dip below the horizon, and you’re surrounded by your favorite people, laughing until you’re practically wheezing. Well, that was us. We’d set up in the backyard, string lights twinkling like we were trying to recreate some Pinterest board.
As I busied myself in the kitchen, a wave of nostalgia hit me. Flashback to the summers spent with my cousin—the dynamic duo of cherry lovers. Our go-to move? Grabbing a big ol’ bag of cherries and seeing who could catch the most in their mouth without choking (safety first, kids). We’d launch those cherries into the air like we were Olympic athletes. I’m pretty sure we invented some sort of new sport in the process. Ah, simpler times.
So, with those memories in mind, I decided to get a little creative with our summer salad. I took our favorite cherry tradition and gave it a grown-up twist—because, let’s be honest, I’m not as agile as I used to be. This summer appetizer is a nod to those cherry-filled days, but with a little extra flair. It’s my way of bringing a bit of that carefree, cherry-tossing joy to the table, minus the risk of getting a cherry to the eye.
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Summer Peach & Cherry Salad with Fresh Herb Vinaigrette
Ingredients
Vinaigrette
- ½ cup olive oil extra virgin
- ¼ cup balsamic vinegar or champagne vinegar
- 1 tbs honey
- ½ shallot finely chopped
- 1 clove garlic grated
- 1 tsp lemon zest
- ¼ cup fresh dill chopped
- 2 tbs fresh oregano chopped
- 1 tbs fresh dill chopped
- 1 tbs fresh thyme chopped
Salad
- 2 cups cherry tomatoes halved
- 2-3 peaches sliced into wedges
- 1 cup pitted fresh cherries halved
- 2 balls burrata at room temperature
- ¼ cup toasted seeds sunflower, pumpkin, or a mix
Instructions
Vinaigrette
- In a small bowl or jar, whisk together the olive oil, vinegar, and honey until well combined.
- Add the chopped shallot, grated garlic, and lemon zest.
- Stir in the chopped basil, oregano, dill, and thyme. Season with salt and pepper to taste.
- Set aside to let the flavors meld together.
Assemble the Salad
- Arrange the cherry tomatoes, peach wedges, and cherries on a large serving platter or in a salad bowl.
- Tear the burrata into pieces and place it on top of the fruit.
- Drizzle the salad with the prepared herb vinaigrette, ensuring everything is well-coated.
- Sprinkle the toasted seeds over the top for a bit of crunch.
- Serve immediately, and enjoy this burst of summer flavors!
